1large English cucumbergrated or processed into small pieces
2cupsplain whole milk yogurtcan use greek yogurt
1tbspfinely chopped fresh dill
1tspdried oregano
1tspdried mintor 2 tbsp minced mint leaves
¼tspgarlic powder or 2 cloves of garlic
2tbspcucumber liquidsee notes
3tbsplemon juiceabout 1 lemon
1tbsplemon zestabout 1 lemon
½tspkosher salt
¼tspfreshly ground black pepperor to taste
Instructions
PREP THE CUCUMBER
Grate or process the cucumber into small uniformed pieces.
Put the finely grated or processed cucumber over a strainer or cheesecloth. Sprinkle kosher salt over the cucumber to help release any excess liquids. Set aside for 5 minutes.
After 5 minutes, squeeze the cucumber to help release any liquid (you want to squeeze as much as you can out). Save 2 tbsp of the cucumber liquid.
PUTTING IT ALL TOGETHER
In a medium-sized bowl, add the yogurt, cucumber, lemon juice, lemon zest, dill, mint, oregano, garlic powder, cucumber liquid (see notes), salt and pepper. Mix well (the more you mix, the thinner–but more concentrated the flavor will be).
Cover and refrigerate for a minimum of 2 hours.
Serve with warm pita bread, crunchy vegetables, or over juicy meat.
Notes
This recipe makes about 3 cups of dip. Cucumber liquid: when you squeeze out all of the liquid from the cucumbers, make sure to reserve at least 2 tbsp of the cucumber liquid to add to the sauce.If you do not favor one of the herbs, feel free to omit one.